Turkey and Sweet Potato Chili
A thick, mildly smoky chili that gets its body from sweet potatoes.
Serves 6 · 15 minutes prep · 6 to 8 hours on low (or 3 to 4 on high)
Ingredients
• 1 lb extra-lean ground turkey breast (99% lean)
• 1 teaspoon olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 can (28 oz) no-salt-added crushed tomatoes
• 1 can (15 oz) no-salt-added kidney beans, drained and rinsed
• 1 can (15 oz) no-salt-added black beans, drained and rinsed
• 1 cup unsalted chicken or vegetable broth
• 2 tablespoons chili powder (salt-free)
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Juice of 1 lime
• Toppings: chopped cilantro, diced avocado, plain nonfat Greek yogurt
Directions
1. Heat the oil in a skillet over medium-high heat. Brown the turkey with the onion for 5 to 6 minutes, breaking it up as it cooks.
2. Transfer to the slow cooker and add everything except the lime juice and toppings. Stir well.
3. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours, until the sweet potatoes are tender.
4. Stir in the lime juice, taste, and add more chili powder if you like it bolder.
Estimated per serving, without toppings: 310 calories · 3 g fat · 220 mg sodium · 30 g protein